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comte [2013/07/15 09:20] (current)
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 +back to [[Travel]]
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 +Fruity, firm and honest, comté speaks unambiguously of its origins in the Jura mountains, near the Swiss frontier. Up here, horizons are for ever, you breathe free, and the russet-and-white Montbéliard cows crop mountain meadows to supply the milk. The dairy farmers up here are better off than any others in France – and they’ve got this mountainscape before them every morning. Talk about a life.
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 +**Cheese strategy:** we’re concentrating on the Lac de St-Point area, between Pontarlier and the Mont d’Or,​ because it’s high, mighty and beautiful. Best visit here is to the Fort St Antoine: once a real fort, which proved even more useless than most French forts, it now houses 65,000 ripening rounds of comté in its stone vaults. Summer visits are on Wednesday, Thursday and Friday at 9.30am; book at the tourist office in nearby Malbuisson (00 33-3 81 69 31 21; £4.50). If you can’t make that, try the Sancey-Richard Mont d’Or fromagerie, in Métabief (03 81 49 02 36; 9am; free).
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 +Stay and eat: there are two lovely, good-value hotel/​restaurants near the lake at Malbuisson. The Hôtel le Lac (Grande Rue; 03 81 69 34 80, www.hotel-le-lac.fr;​ doubles from £46, or £54 with lakeview) is old France with modern touches and two restaurants. Le Bon Accueil (Rue de la Source; 03 81 69 30 58, www.le-bon-accueil.fr;​ doubles from £55) is a former farm reviewed for contemporary design tastes, with simple rooms, big gardens – oh, and a Michelin-starred restaurant (from £25pp, then steeply upwards).
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 +Getting there: the region is about an hour’s drive northeast of Geneva. Air-lines flying there include EasyJet (www.easyjet.com),​ Flybe (0871 700 2000, www.flybe.com) and Jet2 (0871 226 1737, www.jet2.com).
  
 
comte.txt · Last modified: 2013/07/15 09:20 (external edit)
 
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